Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Jammy Flapjacks

 Leftovers seem to be the name of the game at the moment, with all the post Easter talk of ways of using up leftover chocolate. A couple of my recipes even got a mention in  The Guardian. When I heard that this month’s Tea Time Treats was all about preserves, my brain somewhat guiltily turned to my stash of ancient jam. I make jam and have all sorts of fanciful ideas of throwing tea parties with grand cakes and scones, jam and cream. I do manage it occasionally, but rarely often enough to use up all the jam I make.

Once upon a time, I made this most delicious fig, apple and pomegranate jam. Eighteen months on and I still have a couple of jars of it left. Or I did have; I’ve just used one of them up in these flapjacks. Instead of making flapjacks with sugar and golden syrup, I thought I’d try making some with jam. This seemed a good flavour to use as it’s quite tart and I didn’t want my flapjacks to be sickly sweet, especially as I was going to use a whole jar.

This has to be the quickest bake I’ve ever made, it was so simple. Luckily, they turned out to be rather good and I’m feeling pleased with myself for discovering another way of using jam. I also had some chocolate sauce leftover from my Easter bundt cake, which in itself was leftover from the Easter egg ice-cream. This really is the last of it – honest! I warmed it up and drizzled it over the flapjack in an attempt to make them slightly more sophisticated.

Some of them went to the workmen who were putting up a fence in next door’s garden. I’m very excited about this as it has given us our privacy back after they chopped down the hedge a couple of years ago.

I was also rather excited to find I’d won a £20 voucher from Your Liskeard to spend in local shops by sending in a photo of the oats I’d bought to make these flapjacks. There is a weekly prize for one of the photos sent in showing what has been bought from a local shop, which I think is a fabulous way of promoting Liskeard retailers.

Jammy Flapjacks
Yields 12
A quick and simple recipe to get something sweet and delicious onto the tea time table in record time.
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Prep Time
10 min
Cook Time
30 hr
Total Time
40 hr
Prep Time
10 min
Cook Time
30 hr
Total Time
40 hr
Ingredients
  1. 8 oz (230g) rolled oats
  2. 4 oz (110g) unsalted butter
  3. 1 14 oz jar (400g) jam – I used fig, apple & pomegranate
  4. chocolate or chocolate sauce for drizzling (optional)
Instructions
  1. Melt the butter and jam in a large pan over a gentle heat.
  2. Add the oats and stir until all combined.
  3. Press into a greased 8″ (20 cm) sq tin or cake mould and bake at 180℃ for 25 to 30 minutes when the top should be golden brown.
  4. Drizzle with some melted chocolate or chocolate sauce if desired (I melted down some leftover chocolate sauce).
  5. Leave until cool, then cut into 12 pieces.
Tin and Thyme https://tinandthyme.uk/

I’m sending this off to the ever groaning Tea Time Treats table where I would just love to be. This month’s theme of Jams, Curds and Preserves was chosen by Karen of Lavender and Lovage and the challenge is alternately hosted by Jane of The Hedge Combers.

As I cut these into fairly small squares and tried to make them look, er, dainty, I’m also entering my jammy flapjacks into Treat Petite with Cakeyboi and The Baking Explorer. The theme is Spring into Easter this month and whilst these aren’t specifically spring like, they are drizzled with chocolate which has to make you think of Easter 😉

The mega amount of leftovers used in this recipe qualifies me for the No Waste Food Challenge from Elizabeth’s Kitchen. This month is being hosted over at JibberJabberUK

And such a frugal recipe as this just has to be added to Credit Crunch Munch which is hosted over at Fab Food 4 All and Fuss Free Flavours.

As the oats were bought from our local health food shop and won a prize for me into the bargain, I am entering these oath flapjacks into Shop Local over at Elizabeth’s Kitchen.

And as these saucy jammy flapjacks are definitely my idea of fun, I’m also sending these off to Laura at I’d Much Rather Bake Than … for her monthly Biscuit Barrel challenge.

 
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71 Comments

  1. Laura Denman

    27th April 2014 at 10:19 am

    This is a brilliant idea! I’ve seen flapjacks that use a little but of jam for an added flavour but not any that replace all that syrup. Plus, homemade jam is so much nicer =)

    Reply
    • Choclette

      27th April 2014 at 10:44 am

      Thanks Laura. What I loved about this as well as using up some jam was the simplicity of the ingredients and the speed of preparation.

      Reply
  2. Alicia Foodycat

    27th April 2014 at 10:51 am

    This is a great idea! I always have a lot of jam around too – I might try this with some of my marmalade stash!

    Reply
    • Choclette

      27th April 2014 at 12:24 pm

      Oh yes, marmalade flapjacks would be perfect. Like the jam I used, the result wouldn’t be too sweet and would have such a lovely flavour. I’m thinking marmalade and melted chocolate.

      Reply
  3. Johanna GGG

    27th April 2014 at 12:31 pm

    great quick recipe and lovely mention in the guardian – I have made a few batches of jam with berries and plums this summer and am surprised at how quickly it has gone – quite a few jars were presents but E and Sylvia love it far more than me – though I am thinking how good my plum and raspberry would be in flapjacks (with maybe some white choc chips)

    Reply
    • Choclette

      27th April 2014 at 1:03 pm

      Plum and raspberry jam sounds so good and I bet it’s a wonderful colour too. Sounds like some of it really should make it’s way into a flapjack – especially paired with white chocolate.

      Reply
  4. Angie Schneider

    27th April 2014 at 2:23 pm

    Just 3 ingredients!! This is definitely a keeper, Choclette.

    Reply
    • Choclette

      28th April 2014 at 8:23 pm

      Thanks Angie, the simplicity of these is a benefit for sure 🙂

      Reply
  5. Harmony Marsh

    27th April 2014 at 3:46 pm

    Uhhh….. YUM!

    Reply
  6. The Caked Crusader

    27th April 2014 at 4:17 pm

    Flapjacks are one of my real weaknesses (probably why I don’t make them – I’d eat them all!). These look incredible!

    Reply
    • Choclette

      28th April 2014 at 8:25 pm

      Now that might explain why I haven’t seen any flapjack recipes on your blog CC.

      Reply
  7. Karen S Booth

    27th April 2014 at 5:00 pm

    A FAB Tea Time Treats entry and I am a HUGE flapjack lover, and these look amazing!

    Reply
    • Choclette

      28th April 2014 at 8:26 pm

      Thanks Karen. I may never have made these if wasn’t for your TTT.

      Reply
  8. Dannii @ Hungry Healthy Happy

    27th April 2014 at 5:01 pm

    Wow – these are so simple. They sound delicious too.

    Reply
    • Choclette

      28th April 2014 at 8:27 pm

      Thanks Dannii – love simplicity. And these are slightly healthier than your normal flapjack too.

      Reply
  9. Librarian Lavender

    27th April 2014 at 5:57 pm

    This looks so delicious! I really want to try this recipe!

    Reply
    • Choclette

      28th April 2014 at 8:29 pm

      Thanks LL, do let me know what you think if you do get around to making them.

      Reply
  10. Nayna Kanabar

    27th April 2014 at 7:20 pm

    These look yummy and perfect for that morning snack, inviting you to send them to Lets cook sweet treats for Easter event at simply.food.

    Reply
    • Choclette

      28th April 2014 at 8:29 pm

      Thanks Nayna – I have submitted something a little more Eastery to your event.

      Reply
  11. belleau kitchen

    27th April 2014 at 7:29 pm

    good lord these look awesome, love how they’ve been made with jam, I would never have thought of that… beautiful x

    Reply
    • Choclette

      28th April 2014 at 8:30 pm

      It’s amazing what a bit of chocolate drizzle can do 😉

      Reply
  12. Heidi Roberts

    27th April 2014 at 7:58 pm

    I too have jars of forgotten jam and now I have a reason to search the shelves. I want to make this recipe next weekend. Lovely to meet you yesterday by the way!

    Reply
    • Choclette

      28th April 2014 at 8:31 pm

      Good to meet you too Heidi. I shall wait to hear what jam you used to make thje flapjacks 🙂

      Reply
  13. Janice Pattie

    27th April 2014 at 8:26 pm

    I know what you mean about left over jam. I try not to make too much and get a few jars of my Mum’s best raspberry jam for those occasional scones or hot cross buns. Your flapjacks look fantastic, I love the criss cross of chocolate sauce.

    Reply
    • Choclette

      28th April 2014 at 8:33 pm

      Thanks Janice 😀 It’s funny, despite my sweet tooth, I don’t really eat a lot of jam.

      Reply
  14. Catherine

    27th April 2014 at 8:57 pm

    Quick, easy and delicious!!! Looks wonderful. blessings, Catherine

    Reply
  15. London Unattached Food

    27th April 2014 at 9:18 pm

    I was looking at that recipe for the chocolate in the ingredients…just added at the end? optional? are you slipping?

    Reply
    • Choclette

      29th April 2014 at 8:13 am

      Haha, well sometimes concessions to speed need to be made 😉

      Reply
  16. Phil in the Kitchen

    27th April 2014 at 10:25 pm

    So simple and so delicious. I don’t think I’ve eaten a flapjack for several years – there must be something wrong with me.

    Reply
    • Choclette

      29th April 2014 at 8:15 am

      Ah, but Phil you have all those lovely French recipes to keep you going.

      Reply
  17. Deena Kakaya

    28th April 2014 at 7:08 am

    What a fabulous, fruity, time saving idea! Hasn’t thought that of that one myself. Do I need to watch the jam from burning though…does it burn quicker easier than syrup? X

    Reply
    • Choclette

      29th April 2014 at 8:17 am

      If you melt the jam on a very low heat with the butter, you should be fine. But you’re right, it probably does burn quicker than syrup.

      Reply
  18. Bintu @ Recipes From A Pantry

    28th April 2014 at 9:31 am

    It is creative that you are using Jam (especially such lush sounding jam)- I would never have thought off it.

    Reply
    • Choclette

      29th April 2014 at 8:19 am

      Thanks Bintu, being creative with my baking is what makes it all so much fun – when it works!

      Reply
  19. manu

    28th April 2014 at 9:33 am

    What a great idea!
    Thanks for sharing
    Have a lovely week

    Reply
    • Choclette

      29th April 2014 at 8:19 am

      Thank you Manu, hope you have a good week too 🙂

      Reply
  20. Alison

    28th April 2014 at 11:22 am

    I love this idea and they look gorgeous

    Reply
  21. Brogan

    28th April 2014 at 6:59 pm

    Ooh these look really tasty! I love flapjacks and they just look so lovely, not dry and crumbly but all soft and chewy like a good flapjack should be! Definitely a recipe for the try out book! xxx

    Reply
    • Choclette

      29th April 2014 at 8:22 am

      Thanks Brogan, I agree. These weren’t in the least bit dry, but as you say soft and chewy and so variable spending on the jam used.

      Reply
  22. felicity

    28th April 2014 at 8:08 pm

    Love the idea of using jam,I’ve still got freezer jam left from last year. I added peanut butter to some flapjacks recently which (if you like peanuts) were very moorish.

    Reply
    • Choclette

      29th April 2014 at 8:23 am

      Peanut butter flapjacks sound wonderful. I’ve used tahini before, but not yet tried peanut butter – yum.

      Reply
  23. Vohn's Vittles

    29th April 2014 at 12:18 am

    This is a genius idea Choclette! I can’t believe you produced something so scrumptious with only three ingredients! Fabulous! x

    Reply
    • Choclette

      29th April 2014 at 8:26 am

      Thanks Vohn. The three ingredients does assume chocolate is not required of course 😉

      Reply
  24. Stephanie Pass

    29th April 2014 at 4:41 am

    How interesting! Here in America another name for pancakes is flapjacks. So, I had no idea what these were and had to google “flapjacks in the UK” LOL Then it made sense. They look delicious! I love new ways to use jam. I frequently put it in breakfast casseroles.

    Reply
    • Choclette

      29th April 2014 at 8:27 am

      Ah, that’s interesting Stephanie. I knew flapjacks were something else in the states, but hand’t realised they were pancakes. Now I’m wondering what a breakfast casserole is.

      Reply
  25. Aunt Bee

    29th April 2014 at 1:03 pm

    These look so great! I love that they are only 3 ingredients!! Awesome recipe! <3

    Reply
  26. Camilla Hawkins

    29th April 2014 at 1:14 pm

    Wow, who knew you could make flapjack using jam, very inventive:-) Thank you for entering them into Credit Crunch Munch:-)

    Reply
    • Choclette

      30th April 2014 at 8:02 am

      Thanks Camilla. Now I’ve discovered this trick, I’m looking forward to trying them with other flavoured jams.

      Reply
  27. Georgie Colloff

    29th April 2014 at 7:47 pm

    Wow what an amazing recipe!! I love the idea of using jam instead of syrup! They look delicious.

    Georgie xx

    Reply
    • Choclette

      30th April 2014 at 8:03 am

      Thanks Georgie. I polished the last one off yesterday, so thinking it might soon be time to make some more 😉

      Reply
  28. Lauren Hairston

    29th April 2014 at 9:06 pm

    I’ve only made the standard golden syrup variety of flapjack so now I have to try them with jam!

    Reply
    • Choclette

      30th April 2014 at 8:06 am

      Thanks Lauren, it just has to be tried 🙂

      Reply
  29. The Kitchenmaid

    30th April 2014 at 2:14 am

    This is genius! I always have half-finished jars of jam lurking around the place, now I know what to do with them!

    Reply
    • Choclette

      30th April 2014 at 8:07 am

      Lucy perhaps I’m setting a new trend for jammy flapjacks. Now wouldn’t that be great?

      Reply
  30. Patricia Shea

    30th April 2014 at 3:53 am

    What a clever way to make flapjacks – I must try this soon – off to pin to my must do’s board – thanks!

    Reply
    • Choclette

      30th April 2014 at 8:08 am

      Thanks Patricia. I’m looking forward to all these jammy flapjacks that will soon be emerging from people’s ovens 😉

      Reply
  31. Jibber JabberUK

    30th April 2014 at 9:29 am

    My husband would love these as he’s a runner and is alway wanting more oaty flapjacks made for him. I’m sure there’s a jar of plum jam in the back of the cupboard as well! Thanks for linking again to this month’s No Waste Food Challenge.

    Reply
    • Choclette

      30th April 2014 at 10:15 pm

      Thanks Ness – funny how there’s always a jar of jam or two at the back of the cupboard.

      Reply
  32. Lia - Tangerine Canteen

    30th April 2014 at 4:20 pm

    Wow, these look seriously good! I know a few people who would be happy if I made these 😉

    Reply
    • Choclette

      30th April 2014 at 10:16 pm

      Thanks Lia – I hope you won’t disappoint them 🙂

      Reply
  33. Mez Made Up

    1st May 2014 at 6:56 pm

    Ooooooh these look simple enough for even me to make! Look yummy 🙂

    mezmadeup.blogspot.co.uk

    Reply
  34. Elizabeth

    21st May 2014 at 6:42 pm

    Apologies for the delay in commenting – I lost track of time with the new website revamp and your entry ended up being the only one for April! So, I’ve saved it over and added it to the May #ShopLocal challenge instead. Your flapjacks looks amazing! I don’t know why flapjacks are something I’ve never tried making before, but I do enjoy eating them! Thanks so much for linking up with #ShopLocal

    Reply
  35. Henk Kooiman

    11th June 2015 at 4:37 pm

    When I read this recipe I decided to have a go and put the oven on straight away. I used 285 grams of rosehip-confiture (beginning of mould and needed finishing asap) and 115 grams of plum-jelly (jar from 2008 and still tasty). What a great recipe this is ! Even without the chocolate it is really good. Pleasant taste and texture and another great way to finish some jam. Quick and easy to make. Many thanks !

    Reply
    • Choclette

      11th June 2015 at 7:31 pm

      Ooh yes, rose and plum sound like a lovely combination Henk. Quick and easy make flapjacks a firm favourite. Glad you liked them and thanks for letting me know.

      I have jam going back a few years too, but my mother wins the prize with 15 year old jars of jam that are still usable.

      Reply
  36. Henk Kooiman

    19th May 2016 at 4:41 pm

    Second try today. I wanted to finish a few jars of old jam again. I added 40 g of honey and 40 grams of seeds: linseed and black sesame. After baking I melted 100 g of dark chocolate + 25 g milk and covered the flapjacks with it. Just had a piece with my tea: nice !

    Reply
    • Choclette

      19th May 2016 at 10:33 pm

      Wow, you really went to town Henk. I like the idea of the seeds and chocolate obviously. I made some of the chocolate coconut ones today, only I added rum and used coconut oil instead of butter.

      Reply

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